Bread & Breakfast

Today’s breakfast: baked hash browns and eggs

Today’s breakfast: baked hash browns and eggs |

My body clock has changed. I used to write all night and sleep all morning. But over the last couple of months, I found myself out of bed between 9.00 and 10.00 a.m. more and more often.

As a consequence, my eating habits have somewhat changed too. Most mornings, I need only coffee to get me going. Other times, my body demands real food. This morning, after two cups of coffee, I still couldn’t write a decent paragraph. That was how I knew it was going to be one of those I-need-breakfast days.

Grocery-bought hash brown patties were combined with tomato, onion and eggs to make this delicious breakfast dish.

Baked hash browns and eggs
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Author: Connie Veneracion
  • 1 tablespoon cooking oil
  • 1 large frozen hash brown patties or 2 small (do not thaw)
  • 1 large large plump tomato
  • 1 onion
  • drizzle olive oil
  • 2 eggs
  • salt
  • pepper
  • grated cheese to garnish
  • chopped parsley to garnish
  1. Preheat the oven (a turbo broiler works well too) to 400F.
  2. Heat the cooking oil in a frying pan. Fry the hash browns on both sides just until lightly crisp.
  3. Cut the hash browns into 6 to 8 squares. Set aside.
  4. Halve the tomato. Scoop out the seeds and discard. Dice the flesh.
  5. Peel and thinly slice the onion.
  6. Smear the bottom of an oven-proof plate with olive oil.
  7. Scatter the hash browns, diced tomatoes and sliced onion around the plate leaving the center free.
  8. Crack two eggs directly onto the center of the plate.
  9. Sprinkle everything with salt and pepper.
  10. Bake at 400F for five to seven minutes or until the eggs are cooked to your specifications.
  11. Sprinkle grated cheese and chopped parsley over the eggs, hash browns and veggies. Serve at once.
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